Roasted Pumpkin Soup With Crispy Bacon Croutons
Roasted Pumpkin Soup With Crispy Bacon Croutons
Share Recipe Favourite Download PDF [cd_bring_button]A deliciously rich and comforting soup, perfect for a freezing day! The crispy bits on top add an amazing texture and crunch to the soup.
Ingredients
- 1.5 kg pumpkin cut into 2 large, thick wedges
- 1 brown onion large, skin on, halved
- 1 bulb garlic top removed
- 3 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 4 cups vegetable stock
- 3 pieces bread one or two days old is perfect, broken into small pieces
- 3 tablespoons extra virgin olive oil
- 4 bacon rashers diced
- 4 tablespoons greek yoghurt for serving
- parsley leaves optional, for serving
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Place the pumpkin wedges, onion halves and bulb of garlic in a roasting tray. Drizzle with the olive oil and season really well. Add 1 cup of the vegetable stock to the tray and cover with foil. Place in the oven and roast for 1 hour and 15 minutes. Remove.1.5 kg pumpkin, 1 brown onion, 1 bulb garlic, 3 tablespoons extra virgin olive oil, 4 cups vegetable stock
- Use a spoon to scoop the flesh from the roasted pumpkin and place it straight into a large saucepan. Add the roasted onion (without the skin) and squeeze the flesh out of the garlic bulb straight into the pan. Place over medium–low heat. Add the remaining vegetable stock and simmer gently, stirring, for about 10 minutes. You can puree the soup at this point or leave it chunky.1.5 kg pumpkin, 1 brown onion, 1 bulb garlic, 4 cups vegetable stock
- To make the topping, place the bread pieces in a small bowl, drizzle with 2 tablespoons of the olive oil and combine well.3 pieces bread, 3 tablespoons extra virgin olive oil
- Place a medium frying pan over medium–high heat. Add the remaining olive oil and heat for 1–2 minutes. Add the bread and bacon to the pan and cook, stirring, for 4–6 minutes until crispy and golden. Remove and set aside.3 pieces bread, 3 tablespoons extra virgin olive oil, 4 bacon rashers
- Spoon the soup into bowls. Add a dollop of yoghurt to the soup, then top with the crispy bread and bacon. Garnish with fresh parsley if you like.4 tablespoons greek yoghurt, 4 bacon rashers , parsley leaves
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